A twist on bread pudding benefits "Veggie U", a children's nutrition program

I had the incredible opportunity a few weeks ago to offer a tasting of my own culinary creation at the 7th Annual Food and Wine Celebration, a benefit for Veggie U. Veggie U is a nonprofit organization dedicated to improving children’s eating habits in and out of the classroom. The program includes curriculum specific for 4th graders, a class DVD and continuous support as they introduce their classes to the plant growth process and basic nutrition guidelines.

Along side over fifty nationally renowned chef’s from across the nation including Chef Paula DaSilva of Hell’s Kitchen, Bravo’s Top Chef Contestant and Producer Lee Ann Wong, and Food Network’s Chopped winner Chef James Briscione, I served up Stilton Bread Pudding with Petite Wild Rhubarb, Upland Cress and Vanilla Grass “Salad” to over 1100 attendees. Tickets went for $100-$145 per person with all profits going to pay for Veggie U “Earth to Table” science kits provided to 4th grade classrooms in 25 states.

On a personal note, I’m hoping to sponsor a few classrooms in Orange and Seminole Counties this year. The easiest way to initiate these programs is from the teacher level. If anyone out there is a 4th grade teacher (or knows one in the Orlando area), please contact me so we can sponsor their “Veggie U” curriculum.